Herbs

STORAGE: Herbs generally do best when they are placed in a cup or jar with stems in a small amount of water. Alternatively, moisten a paper towel, wrap around the bunch of herbs, and place in a plastic bag in the refrigerator. Even when limp, most leaves will retain flavor.

They can also be wrapped with a rubber band at stems and kept in a dry place until leaves have lost moisture. Then remove leaves from stems and store in an airtight container for long-lasting dried herbs.

CILANTRO

DESCRIPTION:Cilantro has green flat leaves much like that of parsley. It has a citrusy, fresh flavor that some say you either love or hate.BEST USED:
Often used in Mexican dishes or those with heat to lessen spiciness.ACCOMPANYING FLAVORS:
Tomato, onion, garlic, poultry

PARSLEY

DESCRIPTION:Green and leafy, this fairly common herb is more than a garnish; it can often have a fresh and slightly peppery flavor.BEST USED:
Tabouli, topping pasta and egg dishesACCOMPANYING FLAVORS:
Onion, pasta, tomato

STEVIA

DESCRIPTION:You may recognize the name stevia as an artificial sweetener. Rather than a white powder, the stevia plant grows textured green leaves with a similar appearance to mint. You won’t believe how a leaf can taste just like the sweetener you may be familiar with!BEST USED:
Crushed and placed in a drink to sweetenACCOMPANYING FLAVORS:
Lemon, tea

CHIVES

DESCRIPTION:Chives look like small onion tops, and taste just like a mild version of the onion.BEST USED:
Chopped and added to the top of nearly any dish.ACCOMPANYING FLAVORS:
Poultry, beef, leafy greens

MINT

DESCRIPTION:Peppermint and spearmint both have rough and fuzzy leaves, though peppermint has bit of a more refreshing and strong taste.BEST USED:
Tabouli, dropped in hot or iced tea, in Thai food, jelly, sauces, cocktails (like a julep or mojito)ACCOMPANYING FLAVORS:
Peanut, lamb, chocolate

THYME

DESCRIPTION:Thyme has small green leaves that are stripped from the step before use. Flavor is very versatile,BEST USED:
Broths, soups, stews, savory piesACCOMPANYING FLAVORS:
Use alongside other herbs and spices such as basil, sage, and lavender.